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Magazine: Zymurgy Blogs: Shut up about Barclay Perkins (Awesome Beer History and Brewing blog).

26 C / 79 F is pretty hot even for an Ale. I've used W34/70 in the low 60s F / 15-17 C

The 'nut' just refers to the shade of brown. It's a simple english brown ale. Look up a clone of Samuel Smith's Nut Brown or Newcastle Brown Ale.

The DME might have a small amount of C10 or 20 in it depending on manufacturer. You've got a lot going on there, so you could give it a shot. The original porters didn’t use crystal malt, since it didn’t really exist.

Here is a pick of the latest batch, so good....

If this was a 5 or 6 gallon batch that sounds like significantly more sugar than needed. I also don't trust most bottles above 3.5 volumes of CO2 - the heavier German and Belgian bottles can handle 4 though. I am guessing you are at 5+ though for a 5 or 6 gallon batch.

Technically not volume, it's the width or path length that makes it look darker. It's related to a property called Beer's Law (really!) Absorbance = Ex. Coefficient * path length * concentration

Beer gas contains Nitrogen (N2) not nitrous (N2O)

Vinegar takes it out of my boil kettle

Wow almost a 10 year old thread!

Wasn't sure if anyone posted on this already, but apparently ZX Ventures bought a minority stake of Ratebeer. I'm not a huge user of that site, but a lot of craft beer people are. Dogfish Head has called them out for a conflict of interest and asked for all of their beers to be removed...

Wort comes from Stammwürze

Unless you hop your starter wort, it will often taste a bit sour. As long as you can grow up a healthy starter you should be fine. There is always a risk when harvesting, I've never done heady but I've harvested Bell's yeast. The starter had a slight twang, but the beer turned out awesome with...

Sorry Facebook live is a bit limiting. I can hear it ok, but need to turn up the volume. It does depend on how close he was to the mic. It was a great talk.

Ron Pattinson was at Hillsdale College today. Here is the talk: https://www.facebook.com/biochemprof/videos/10212645186231256/

If you are talking about the fruit juice concentrate, I would let it ferment out or the beer would be too sweet. You could add a bit more in the keg if you want to up the flavor, but would need to keep it cold or stabilize.

Strawberry is a tough flavor to get in a beer. Adding fruit also means it will take a while to clear. I haven't used their products, but fruitfast sells fruit juice concentrates. They aren't cheap, but they are sterile and you add directly to your primary after it has finished...

Not a fan of Brown sugar in beers. Check this out: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-big-ass-barleywine/ The 90 min+ boil is often needed since you usually have a bigger mash volume and need to boil it down longer to get to the proper volume...

At Founders the KBS was the equivalent of $24 for a 4 pack, so that price is reasonable. I'd say leave the old singles alone unless you really liked last years or want to do a vertical tasting. Last I tried 2012-2016 side by side with 4 people. The 2012 was the best, the 2016 was in 2nd or 3rd...

What style are you shooting for? Maybe you could do something like a dunkelweissen. So the munich wheat yeast and some german hops. Look up recipes for hop times/amounts. Probably want mostly 60 min bittering hops, maybe just a touch at the end.